Dive into this vibrant orzo dish, a delightful way to get three of your five-a-day! Packed with gut-friendly prebiotic fibre from the leeks and spinach, this recipe is not only incredibly delicious but also a powerhouse of nutrients. It's so easy to make, you'll want to cook it every week!
Finely slice the garlic cloves and leeks. Pick the leaves from the tarragon sprigs. Zest and juice the lemon.
Heat the extra virgin olive oil in a large pan over a medium heat. Add the sliced garlic and fry for 3 to 4 minutes until soft and golden. Add the sliced leeks and a pinch of salt. Cook for 6 to 8 minutes until the leeks are soft and wilted.
Meanwhile, cook the orzo according to the package instructions. Once cooked, drain the orzo, reserving a small amount of the cooking water.
Stir the frozen peas, tarragon leaves, and two large handfuls of the spinach into the leeks in the pan. Cook until the spinach has wilted. Continue adding the remaining spinach in batches, cooking until all of it has been incorporated.
Season the mixture well with salt and stir in a splash of the reserved pasta cooking water. Add the lemon zest, lemon juice, the cooked orzo, and crème fraîche. Stir well, adding another splash of the cooking water if needed to adjust the consistency.
For an extra burst of flavour, add a sprinkle of grated Parmesan cheese just before serving.
If you don't have tarragon, fresh mint or dill would also work beautifully in this dish.
This dish is excellent for meal prep; simply portion it into containers and refrigerate for up to 3 days.